Creamy Mushroom Chicken Thighs
Succulent chicken thighs bathed in a velvety mushroom sauce create a comforting, flavorful dish perfect for any occasion.
Ingredients
Main ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 cups mushrooms, sliced (preferably cremini or button)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- to taste fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a large skillet, heat the olive oil over medium-high heat.
- Add chicken thighs, skin-side down, and cook for about 6-7 minutes until golden brown.
- Flip and cook the other side for another 5-6 minutes. Remove from the skillet and set aside.
- In the same skillet, add butter, followed by the chopped onion and minced garlic. Sauté for about 2-3 minutes until fragrant and the onion becomes translucent.
- Add sliced mushrooms to the skillet and cook for another 4-5 minutes until they’re soft.
- Pour in the chicken broth and heavy cream, then stir in dried thyme, salt, and pepper.
- Return the chicken thighs to the skillet, reduce heat to low, and let simmer for 15-20 minutes until the chicken is cooked through and the sauce thickens.
Notes
Serve the chicken over mashed potatoes or egg noodles for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.